Spear the strawberries on bamboo skewers and place onto the grill, lightly roasting them on all sides. In a cast-iron pan, caramelize the cane sugar. Add the diced onion and roast for a few minutes, then add the chopped red chili pepper, water, red wine vinegar, and white wine. Add the rest of the ingredients and allow the mixture to reduce by half. Remove the grilled strawberries from the skewers and crush them into the mixture. Allow to simmer for roughly 30 minutes, regularly stirring.
Chop the loaf of ciabatta into chunks roughly the size of the tomatoes. Skewer the ciabatta chunks and cocktail tomatoes, then pop them on the grill until lightly charred. Remove from the skewers into a large salad bowl with the fresh basil and red onion rings. Combine the olive oil, balsamic glaze, salt & pepper in a jar. Seal the jar tightly and shake vigorously until well combined, then pour over the salad and toss until evenly dressed.
Arrange half of the asparagus spears and sausages in a row on the cutting board, alternating between the meat and asparagus. Spear them with 4 evenly-spaced skewers and cut them apart. Repeat with the remaining sausage and asparagus, so that you end up with 8 kebabs. Brush the kebabs with a bit of cooking oil to prevent them from sticking to the grill. Cook the kebabs for about 5 minutes on each side. Serve the sausage & asparagus kebabs right off the grill with a delicious side of refreshing tomato & ciabatta salad. Don't forget to drizzle some sweet & spicy strawberry chutney on top of the kebabs for a flavor explosion!
